Outback Steakhouse Mac and Cheese is made with Velveeta, pasta, milk, butter, flour, and paprika for a creamy, cheesy comfort dish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I first tried recreating Outback Steakhouse Mac and Cheese after a family dinner where we couldn’t stop raving about how rich and creamy it was. I figured it couldn’t be too hard to make at home, and after a bit of tinkering, this version became a weeknight favorite. It’s fast, it’s cheesy, and it somehow manages to taste like something that took hours, when in reality, it’s ready in under 30 minutes. Now it’s my go-to for easy comfort food, and my kids call it “the good mac” whenever I make it.
Why You’ll Love This Outback Steakhouse Mac and Cheese Recipe
This mac and cheese is everything you want in comfort food: creamy, cheesy, and ready in a flash. The Velveeta gives it that signature silky sauce, and the Outback-style seasoning takes the flavor up a notch. Whether you’re serving it as a main dish or a hearty side, it’s guaranteed to be a crowd-pleaser.
Ingredient Notes
This recipe keeps it simple with ingredients you can grab anywhere, but the magic is in how they come together.
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Pasta: Small rigatoni, elbows, or shells work well—anything that holds sauce.
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Velveeta cheese: The key to that velvety, creamy texture.
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Milk and butter: Form the base of a rich sauce.
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Flour: Thickens the sauce just right.
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Paprika: Adds warmth and color.
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Salt: Balances the flavors.
How to Make Outback Steakhouse Mac and Cheese — Step-by-Step
The beauty of this recipe is how quickly it comes together. Here’s how to nail it.
Step 1: Bring a pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
Step 2: In another pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth roux.
Step 3: Slowly whisk in the milk, stirring constantly until the sauce thickens.
Step 4: Add the Velveeta and stir until completely melted and smooth.
Step 5: Stir in the cooked pasta and paprika, mixing until well coated. Adjust seasoning with salt if needed. Serve warm.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. For longer storage, freeze for up to 2 months and thaw in the fridge before reheating.
Variations and Substitutions
You can easily customize this mac and cheese to suit your taste.
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Swap Velveeta for Swiss, cheddar, or American cheese.
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Use half-and-half or add a bit of cream for extra richness.
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Stir in cooked bacon, sausage, or lobster for a heartier dish.
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Toss in steamed broccoli or roasted peppers for added veggies.
What to Serve With This Outback Steakhouse Mac and Cheese
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This dish is super versatile — here’s what we love to serve alongside:
- Grilled steak: The smoky, savory flavor pairs beautifully with the creamy, cheesy pasta.
- Garlic bread: Because more carbs are always a good idea, and the crisp bread is perfect for sopping up any leftover sauce.
FAQ
Q: Can I make this mac and cheese ahead of time?
A: Yes! Make the dish and store in the fridge, then reheat with a splash of milk for best results.
Q: What pasta shape works best?
A: Small shapes like rigatoni, elbows, or shells are perfect for catching the cheesy sauce.
Q: Can I use regular cheddar instead of Velveeta?
A: You can, but the sauce will be less creamy and smooth. Velveeta gives it that signature silky texture.
Outback Mac And Cheese
Ingredients
- 12 ounces small rigatoni pasta
- 2 cups milk
- 2 tablespoons all-purpose flour
- 3 tablespoons butter or margarine
- 1 pound Velveeta cheese cut into cubes
- 1/2 teaspoon paprika
- 1/4 teaspoon salt or to taste
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Colander
Instructions
- Step 1 Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 8-10 minutes. Drain the pasta and set aside.
- Step 2 In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a smooth roux.
- Step 3 Gradually whisk in the milk, continuing to stir until the mixture thickens slightly, about 2-3 minutes.
- Step 4 Add the Velveeta cheese to the sauce. Stir until the cheese is fully melted and the sauce is smooth.
- Step 5 Stir in the paprika and salt. Add the cooked pasta and mix well until all the pasta is evenly coated with the sauce. Serve warm.
Notes
Nutrition
